Greek Eggplant Moussaka (Print Version)
# Ingredients:
→ For the Eggplant
01 -
3 large eggplants (about 1.5kg), sliced lengthwise ¼-inch thick
02 -
2 tablespoons olive oil
03 -
1 tablespoon kosher salt
04 -
Freshly ground black pepper to taste
→ For the Meat Sauce
05 -
450g ground beef or lamb
06 -
1 large onion, finely chopped
07 -
3 garlic cloves, minced
08 -
1 can (400g) diced tomatoes
09 -
2 teaspoons dried oregano
10 -
1 teaspoon ground cinnamon
11 -
Salt and pepper to taste
→ For the Béchamel
12 -
60g butter
13 -
30g all-purpose flour
14 -
600ml warm milk
15 -
2 large eggs
16 -
¼ teaspoon ground nutmeg
17 -
½ teaspoon salt
# Instructions:
01 -
Salt eggplant slices and let drain for 30 minutes. Pat dry thoroughly with paper towels. Brush with olive oil and arrange on baking sheets. Roast at 200°C for 20 minutes until golden and tender.
02 -
Brown meat in a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add onions and garlic, cooking until softened. Stir in diced tomatoes, oregano, cinnamon, salt and pepper. Simmer for 20 minutes until thickened and most liquid has evaporated.
03 -
Melt butter in a saucepan over medium heat. Whisk in flour until bubbling but not browned. Gradually add warm milk, whisking constantly to prevent lumps. Cook until sauce has thickened, about 5-7 minutes. Remove from heat, temper eggs with a small amount of hot sauce before incorporating fully. Season with nutmeg and salt.
04 -
Layer half the roasted eggplant slices in the bottom of a baking dish. Spread the entire meat sauce evenly over the eggplant. Add remaining eggplant slices on top. Pour béchamel sauce over everything, spreading to cover completely. Bake at 180°C for 45 minutes until golden brown and bubbling.
# Notes:
01 -
The meat sauce should be thick rather than watery for proper layering.
02 -
Ensure even layers throughout for the best presentation and texture.